Line a pie dish with paste, spread on this three ounces of any kind of jam—strawberry or raspberry is best. Then beat well in a basin three ounces of bread crumbs, three ounces butter, and the same of sugar, and the rind and juice of a large lemon; add this to the pastry and jam, and bake half an hour. If the lemon is not very juicy, add a tablespoonful of water to it.
TO GLAZE PASTRY
Break an egg, separate the yolk from the white, and beat it well; when the pastry is nearly baked take it out of the oven and brush it over with this beaten yolk of egg, then put it back in the oven to set the glaze.
TRANSPARENT PUDDING
Beat eight eggs very light; add them to half a pound of butter, and the same of sugar, which have been beaten to a cream together; grate in half a nutmeg, set it on the fire in a stew-pan, and stir it constantly until it is hot. Do not leave it more than five minutes on the fire, as you only wish to slightly cook the whites of the eggs to prevent their running when put on the paste. Line two pie pans with delicate paste, and pour in the mixture. Bake in a moderate oven, and do not allow the top to burn, as it will, if not covered when first put in the oven. Cover with a pan until the bottom is cooked, and then a few moments colors the top. This pie has no meringue on top. Serve it with a tart pie, as it is a very sweet dessert.
APPLE TRIFLE—A SUPPER DISH
Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a pint of rich cream to a froth, and pile it high on the custard. Ornament with strips of citron and apple jelly laid on the whipped cream. This is a charming dish for the country, where cream is abundant.
TRIFLES. DELICIOUS
Cover the bottom of a glass bowl, or dish, with lady fingers; break up, and put also half dozen macaroons; pour over them a cup of wine, or diluted extract, to moisten them; then put in three tablespoonfuls of jelly or jam. Pour over this a boiled custard, made with a pint of milk, three eggs and a cup of white sugar. Whip up the whites of two eggs with a cup of white sugar and lemon juice to taste, and when it will stand alone, put it on the custard, and serve.
GELATINE SNOW PUDDING